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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 8 halves of pheasants with ribs and skin (4 hens, 3 lbs each) 1/2 cup olive oil 20 shallots peeled, trimmed and sliced salt to taste freshly ground black pepper 3 lbs apples peeled and quartered (Granny Smith) 1 ½ cups Calvados (brandy) 2 cups chicken stock 2 tablespoons cornstarch 1 cup heavy cream pinch of cayenne (optional) Instructions: Preheat oven to 350 degrees F. Rub the olive oil over pheasants. Quickly brown the hens on all sides in skillet over medium-high heat. Place the hens, breast sides down in a large roasting pan. Add shallots to the pan. Sprinkle with salt and pepper. Add apples and ½ cup Calvados. Cook about 45 minutes or until juices run clear. Remove hens, shallots and apples from pan to a serving dish. Tilt the pan and remove any fat. Put pan on top of stove. Add chicken stock and bring to a boil. Scrape bottom vigorously with wooden spoon. Reduce liquid by half. Pour deglazing liquid through a fine sieve into a large saucepan. Add cornstarch into the saucepan. Add 1 cup Calvados. Bring to boil. Add heavy cream, pepper and cayenne. Reduce to low heat. Stir. Serve sauce with roasted pheasant. |
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